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Pumpkin Soup with Gruyere Recipe

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This recipe for Pumpkin Soup with Gruyere is from The Reiff Decendants' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pumpkin (5-6 lbs)
1/4 cup unsalted butter
1 large yellow onion
6 cups chicken stock or vegetable stock
1 bay leaf
1 1/2 cup light cream
2 tbsp grated orange zest
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1/8 grated nutmeg
1/8 tsp ground ginger
3/4 pounds (or more) Gruyere or Swiss Cheese - shredded
salt and white pepper
2 tbsp finely chopped fresh chives for garnish
Directions:
Directions:
Cut the pumpkin in half and scoop out any strings and seeds. With a sturdy knife, cut away the hard peel. Coarsely chip the flesh; you should have about 8 cups.

In a large sauce pan, melt the butter over medium heat. Add the onion and saute until it begins to turn golden, 4-5 minutes. Add the stock, chopped pumpkin and bayleaf. Bring to a boil, reduce the heat, cover and simmer until tender, 15-30 minutes. Discard Bayleaf.

In small batches, puree the soup in a food mill, a food processor fitted with the metal blade or in a blender, taking care to avoid splattering. Return the puree to the pan and stir in the cream, orange zest, orange and lemon juice, nutmeg and ginger. Reserve a handful of the cheese and sprinkle the rest into the soup Stir over loved heat until the cheese melts and blends in.

Season to taste with salt and pepper. Garnish with cheese and chives.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
I found this recipe when Scott was unemployed and to bring in extra income i started a "High Tea" catering business. This was inspired from a mommy/daughter trip to Longaberger with Bailey. This recipe was one that people loved!

 

 

 

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